Marinated Steak and Chimichurri Sliders #SundaySupper

2.03.2013



Imagine you have plate with a juicy rump steak and a tomato salad. You finish eating it and you have the most incredible pool of salty beef juice, vinegar and oil. You reach into the basket with the warm, crusty french bread in front of you,  sop it up and eat it. 
Of course that last part is the highlight of the whole meal, almost as if you ate everything else just to get to that last part. Add some garlic and parsley to that and you have an idea of what these steak and chimichurri sliders are all about.


It´s Super Bowl weekend at the Sunday Supper table, hosted by the most famous Cocina. So of course we´re bringing all sorts of things to eat, both savory and sweet. 
It doesn´t get much better than this type of food, does it? Many sliders, recipes with cheese, dips, chocolate, brownies, cookies, it seems today we get a free pass for all of those things you try to avoid eating all the time.


I made some sliders, or small sandwiches, because I don´t know if they qualify as sliders really, a doubt fueled by the fact that I do know a small burger in a bun is one but not quite sure if any small sandwich with meat falls into the category, with my favorite meat cut, rump, and this country´s pretty well known garlicky condiment, chimichurri.
The meat is marinated in a very simple combination of ingredients that enhance the chimichurri sauce. I left mine in the fridge for almost two days, since I knew the meat was very fresh. If you can, leave it marinating all day, or at least 3 to 4 hours.


The chimichurri sauce is very traditional. Now, I know I´m writing this from the land of `chimi´ and here there are as many authentic versions as there are persons, each has it´s own perfect, better-than-any-other recipe, bla,bla, but let me tell you none of them has cilantro, unless you want to add cilantro and call it cilantro chimichurri, but that´s another story. 
The ingredients that make a traditional chimichurri are parsley, garlic, organo, vinegar and aji molido (coarsely ground cayenne pepper) and sometimes a bay leaf. A couple of days marinating in the fridge makes flavors meld together.


The sauce is not oily or modern, it´s pungent with garlic and vinegar flavors and even a bit coarse on the mouth, and not the most appealing. 
It´s literally watered down, otherwise it would be just vinegar. I added some olive oil and used smoked paprika with a pinch of ground cayenne because I didn´t have any aji molido. Man, I can be banned from this country for posting such a chimichurri. 
No, seriously, I think it´s an acquired taste, and one of the most popular uses for it is in chorizo sandwiches, which is nothing more than a french bread roll, barbecued pork chorizo and chimichurri. One of the best appetizers in the world.


But today I used steak because I don´t have a barbecue right now, and cooking chorizos indoors just does not work for me. They belong outside on the barbecue.
These sliders are full of flavor, very simple and, in my opinion, depend on two things, crusty french bread rolls (preferably warm) and juicy meat so that the crumb is moistened by it. If you like meat, sopping the juices with a good bread is the best part, don´t you think so?



MARINATED RUMP STEAK WITH CHIMICHURRI SLIDERS

Ingredients
12oz. (350g) rump steak
1 fat garlic clove, peeled and crushed
1 bay leaf
4 Tbs olive oil
2 Tbs balsamic vinegar
Freshly ground black pepper

10 small crusty rolls
2 tomatoes

Chimichurri sauce (see recipe below)

Directions
In a rather shallow bowl, mix garlic, bay leaf, olive oil, balsamic and pepper to taste. Add steak, turning to coat and cover it with plastic wrap. Refrigerate until ready to use, at least 4 hours, turning it occasionally.
When ready to assemble the sliders, heat 1 Tbs olive oil in a large skillet. Add meat and cook over medium heat for 2 to 4 minutes on each side, depending on the thickness of the meat. Transfer to a plate and let rest for 5 minutes so juices re-distribute.
Cut the rolls in half and the tomatoes in slices.
Cut the steak across the grain and, dividing evenly, put a few slices over half of the breads, making sure no juices are left behind. It´s important for the bread to be embedded in meat juice.
Top each bread with a tablespoon of chimichurri, add a little olive oil and top with tomato slices. Salt the tomatoes and close the sliders with the remainder bread.
Makes about 10 sliders.

CHIMICHURRI SAUCE
adapted from Utilisima.com

For best flavor marinate 1 or 2 days before using.

Ingredients
2 Tbs sherry or red wine vinegar
3 Tbs water
2 garlic cloves, finely minced
1 Tbs dried oregano
1 Tbs smoked hot paprika or ½ teaspoon red pepper flakes
4 Tbs chopped fresh parsley
1 Tbs olive oil
½ teaspoon salt
Freshly ground black pepper

Directions
Mix all ingredients together in a glass jar with a tight fitting lid. Shake well. Check seasoning. Keep refrigerated.



Come join us, we have the most incredible food ready for you:

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41 comments:

  1. I just had my lunch and now I am HUNGRY all over again just because of this gorgeous slider!

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  2. This looks criminally delicious! First time I heard of chimichurri, it sounds divine. absolutely my kind of meat marination and I can't wait to try it out for myself. Smart to keep the meat for as long as possible to marinate.

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  3. We were on the same wavelength with our sliders, Paula! Yours look incredible!!! I'd love to have a couple of these beauties for my dinner tonight :)

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  4. This looks amazing! Steak = Awesome... Chimichurri = Awesome and Sliders = Awesome... 100% Awesome. Yum!

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  5. I feel so bad because my chimichurri has cilantro. *sigh*

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  6. I love sliders!! This is such a great idea and the chimichurri sauce sounds amazing!!

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  7. This is pretty much my idea of perfection, Paula. I'd give anything to have these to munch on during Super Bowl tonight.

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  8. Yummmm: I want a few of these! I love chimichurri sauce. So flavorful1

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  9. Oooh, these sliders look awesome. Would be great football food!

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  10. Paula!!!!
    oh my goodness! These look soooooo delicious! I absolutely love Chimichurri sauce. Oh my, it looks heavenly on the steak. . These will be making an appearance soon in my kitchen! Love this!

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  11. Your first paragraph says it all. I have always loved finishing up a steak meal with sopping the juices up with bread. The idea of it on these sliders sound heavenly to me. I also love chimichurri sauce too. It goes superbly with steak.

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  12. I love your filling for these mini sliders, it is incredibly delicious sounding!

    Cheers
    CCU

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  13. Paula, you certainly came up with a very delicious looking recipe idea for Steak Sliders - I enjoyed reading all your explanations about the ingredients for a Chimichurri and I have to tell you that next time I eat that at the steakhouse, I will certainly pay more attention to the ingredients because your recipe sounds much more "authentic" than what I have been served so far. Thanks for the recipe!
    Have a great Sunday evening!

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  14. I seriously have to try these and soon!! They look great!!

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  15. Esa salsa chimichurri es fantástica! I take note of the recipe for the upcoming bbq season ;-)

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  16. I love chimichurri - I bet it makes the flavors in this slider really pop!

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  17. Seriously though, I don't even eat steak that much and I'm feeling for a taste of this. The marinade... the sauce...so flavourful!

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  18. What a hearty-sounding recipe for a simple dish, these sound wonderful - and I now know what sliders actually are!

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  19. I read your first sentence and already started feeling hungry. I'm not even talking about the pictures :)))

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  20. Sliders look incredible!! Wish I had one now!! Yum! #SundaySupper @fromagechick

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  21. Oh yes - very delicious!!! I very much appreciate the education on chimichurri - the flavors sound absolutely wonderful. One question, what is the ingredient difference in red vs. green chimichurri? Thank you! ~ Bea

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    1. There is no green chimichurri in the traditional sense, it´s red and green. But, as with for example pesto, the original idea starts having variations and some become popular so names start to have a life of their own, like those made with basil or cilantro.

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  22. Delicious!!! Thank you so much for the education on chimichurri. Last week I made my first attempt at green chimichurri and absolutely loved {most likely my version was not close to authentic so :)} ~ Bea

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  23. Oh wow!! Forget the bun, I'd go paleo on those babies (I can't believe I just said that!)

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  24. I don't care what you call these, I want one. I love steak and I LOVE chimichurri. I have made it for years and find it completely addictive.

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  25. Paula this recipe looks amazing!! Perfect for any football Sunday!

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  26. Fantastic marinade, Paula. Think your recipe might be fabulous for an extra firm tofu steak, too.
    Many thanks for sharing about chimichurri sauce. It is always so fascinating to learn about other cultures' foods =)

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  27. What a great idea! We have a authentic Argentinean steakhouse in walking distance, who makes the best chimichuri. I really want to go grab a jar and make these for dinner!

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  28. oh that roast just calls for some good bread to mop up the sauce! wonderful recipe

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  29. I'm not sure that I have ever had a traditional chimichurri sauce now, but any kind of steak sliders sound delicious to me!

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  30. OMY, Paula! These are right up my alley! They look gorgeous and I can easily make these for dinner! YUM!

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  31. Oooh steak sliders sound delish during a game night!Love the chimichuri sauce too :)

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  32. Fantastic marinade Paula! Love that you use balsamic vinegar and I seriously just want to grab a handful of these.

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  33. I, of course, will be banned from entry into the country for making my "chimi" without garlic! But I want to try so I can get at least a sense of what it is like. ~ David

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    Replies
    1. Can you eat shallots? I think a good amount of them will somewhat make up for the garlic. You might even end up with a new, wonderful sauce...

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  34. Seriously !! I could eat this without the bun and just enjoy it. So much flavor !! and with the chimichurri ........yuuuuum

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  35. Oh, boy, Ms. Argentina, you know how to put these sliders together. The Super Bowl may be All-American but no one can beat you and your countrymen with beef and chimichurri sauce. Any version you make of either is a winner, for sure. This Post really makes me hungry.

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  36. Oh I love chimichurri sauce! So excited to have a recipe to try making it on my own now.

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